Name: Greek lamb-stuffed courgettes
Total time: 45 min
Yield: Serves 3 as a main or 6 as a starter
Ingredients: 6 courgettes, halved lengthways; 4 tbsp extra-virgin olive oil; 500g lamb mince; 1 onion, finely chopped; 4 cloves garlic, finely chopped; 1 tsp ground cinnamon; ½ tsp dried oregano; 400g tin chopped tomatoes; 100g raisins; 60g pine nuts, toasted; a small bunch flat-leaf parsley, finely chopped; 100g feta, crumbled; to serve mint leaves

6 courgettes
halved lengthways
4 tbsp extra-virgin olive oil
500g lamb mince
1 onion
finely chopped
4 cloves garlic
finely chopped
1 tsp ground cinnamon
½ tsp dried oregano
400g tin chopped tomatoes
100g raisins
60g pine nuts
toasted
a small bunch flat-leaf parsley
finely chopped
100g feta
crumbled
to serve mint leaves

Method

step 1
Use a teaspoon or melon baller to hollow out the courgette halves, ensuring there is a 1cm border left. Finely chop the scooped-out courgette flesh.
step 2
Heat 2 tbsp of the olive oil in a non-stick frying pan over a medium-high heat and fry the lamb mince until really crisp. Turn down the heat and add the onion, courgette flesh and a pinch of salt. Cook gently for 10 minutes or until softened. Add the garlic, cinnamon and oregano, and cook for a few minutes before tipping in the chopped tomatoes and simmering for 15 minutes or until thickened. Season and stir in the raisins, pine nuts and flat-leaf parsley.
step 3
Heat the oven to 200C/fan 180C/gas 6. Put the courgette halves onto a baking tray and fill with the lamb and tomato sauce. Crumble over the feta and drizzle over the remaining olive oil. Bake for 25 30 minutes or until the courgettes are cooked through. Sprinkle with mint and serve with a green salad, if you like.